Peanut Butter Banana Breakfast Cookies

Cookies for breakfast?! Wait… what?

My kids were very, very confused by that offering… But these Peanut Butter Banana Breakfast Cookies are healthy, refine sugar free, vegan and gluten free. A great breakfast or snack that is fun, tasty and good for you!

You can mix and match your mix-ins. Here I used chocolate chips but raisins, dries cranberries or blueberries also tastes great. Feel free to use your favorite here and experiment, that is one of the best things with this recipe, it is so versatile!

I use a variety of nuts depending on what I have in my pantry. For this recipe I used pecans because that is what I had at home. Walnuts or hazelnuts works wonderfully as well, use your favorite nuts.

This is the perfect way of using those bananas that have gotten just a little bit to ripe for eating as they are. For this recipe, you WANT the bananas to be very brown and spotty. The riper the banana, the sweeter it is going to be.

This recipe makes about 12 cookies, they keep for about 5 days in an airtight container. Perfect to freeze and just take out one at a time as you need them.

For more healthy breakfast ideas, try my 3 Ingredient Chocolate Banana Pancake and this 5 minute Chocolate Oatmeal

If you give this Peanut Butter Banana Breakfast Cookies recipe a try, let me know what you think by leaving a comment, rating, and tagging me in your picture on Instagram.

Happy cooking!

Print

Peanut Butter Banana Breakfast Cookies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Servings: 12 cookies

Ingredients

• 3 very ripe bananas
• 7 deciliter, 3 cups, quick cooking oats
• 2 deciliter, 0,8 cups, peanut butter
• ½ deciliter, 0,2 cups, honey
• 1 deciliter, 0,4 cups, chopped nuts (pecans, walnuts or hazelnuts)
• 2 teaspoon cinnamon
• ¼ tsp salt
• 1 deciliter, 0,4 cups, mix-in of your choice (chocolate chip, raisins, cranberries)

Instructions

1. Pre heat the oven to 160C, 325F

   Mash the bananas in a large mixing bowl.

   Add the honey and peanut butter in a microwave safe bowl and heat for 30 seconds on hight heat. Stir and heat for another 30 seconds until soft and runny.

2. Add all the ingredients to the bowl with the mixed bananas and mix well until combined. 

3. Roll dough to golfball size balls and place on a parchment paper lined baking sheet. Flatten with your hand to form a cookie shape. Makes about 12 large cookies.

4. Bake for 15-18 minutes, they should be slightly brown on the edges and still soft in the middle. Allow to cool for 10 minutes of the baking sheet before transferring. 

   Store in an airtight container for about 5 days or freeze for breakfast cookies any time.